Remove the membrane from the back of the ribs by sliding a knife under it and peeling it away—this helps the seasoning penetrate and the meat cook evenly. Arrange the ribs bone-side down in a large roasting pan (approximately 9x13 inches or larger). Layer the finely chopped onions and lemon slices directly on top of the ribs, distributing them evenly. This creates an aromatic bed that will flavor the ribs as they cook and prevent sticking.

In a medium saucepan, combine all dry seasonings (brown sugar, chili powder, salt, paprika, mustard powder, garlic powder, and black pepper), then add the liquid ingredients (Worcestershire sauce, tomato juice, water, vinegar, ketchup, and liquid smoke). Whisk everything together until the sugar dissolves and the mixture is smooth. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally—this allows the flavors to meld and develop depth. I like to taste the sauce at this point and adjust the seasoning; a pinch more salt or vinegar can really make a difference depending on your tomato juice brand.

Preheat your oven to 350°F. Place the pan with ribs, onions, and lemons in the oven and roast uncovered for 30 minutes. This initial phase allows the ribs to begin cooking and releases fat into the bottom of the pan, which will later mix with the sauce for extra flavor. After 30 minutes, carefully remove the pan and use a large spoon or turkey baster to drain off the excess fat that has accumulated.

Pour the simmered BBQ sauce from Step 2 evenly over the ribs, making sure to coat them well. Return the pan to the 350°F oven uncovered and bake for 1½ to 2 hours, depending on the thickness of your ribs and your oven. The ribs are done when the meat pulls back from the bones and a fork easily pierces the thickest part. I recommend starting to check for doneness around the 1½-hour mark rather than waiting the full 2 hours, as oven temperatures vary quite a bit.

Every 15 minutes throughout the cooking time in Step 4, open the oven and baste the ribs generously with the sauce from the bottom of the pan using a spoon or basting brush. This constant basting builds layers of flavor and creates a beautiful, glossy glaze. If the sauce becomes too thick during cooking, add hot water a quarter cup at a time to maintain a pourable consistency. If the ribs begin to brown too darkly before they're tender, cover the pan loosely with foil for the final 30 minutes of cooking to prevent burning while allowing them to finish tenderizing.

Once the ribs are tender and the meat pulls easily from the bones, remove the pan from the oven and let the ribs rest for 5 minutes before serving. This brief rest allows the juices to redistribute throughout the meat. Transfer the ribs to a serving platter and spoon some of the pan sauce over the top. Serve hot with extra sauce on the side for dipping.